vegetable tomato soup recipe

Written ByJenny Smyth Posted on
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The Best vegetable tomato soup recipe

I’m so excited to share this vegetable tomato soup recipe with you, it’s one of my family’s favorite recipes and we make it at least once a week. I first tried this recipe when I was visiting my sister in Italy, she made it for us one chilly evening and it warmed our hearts and bellies.

The combination of flavors and textures is just perfect, the sweetness of the tomatoes, the earthiness of the vegetables, and the richness of the broth all come together to create a truly satisfying meal. My kids love helping me in the kitchen, and they’re always eager to get involved in making this soup, from chopping the veggies to stirring in the final touches.

It’s a great way to get everyone involved and make mealtime more enjoyable. Plus, it’s an incredibly healthy option, packed with vitamins and minerals from all the veggies.

We love serving it with a side of crusty bread or over rice for a hearty and comforting meal. As an added bonus, this soup freezes beautifully, so we can enjoy it all year round.

I’ve experimented with various variations of this recipe over the years, but this is our go-to version that never fails to please. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this vegetable tomato soup recipe is sure to become a staple in your household too.

Vegetable Tomato Soup

4.9 from 1594 votes

A hearty and flavorful vegetable tomato soup packed with fresh vegetables and aromatic herbs. This comforting soup is perfect for a light lunch or a starter for dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons tomato paste
1 bay leaf

For Garnish (optional)

Fresh basil leaves
Grated Parmesan cheese

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and soft.
3Add the minced garlic, diced carrots, and celery to the pot.
4Cook for 5 minutes, stirring frequently, until the vegetables begin to soften and the garlic is fragrant.
5Stir in the diced zucchini, crushed tomatoes, vegetable broth, dried basil, dried oregano, tomato paste, and bay leaf.
6Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes, until all vegetables are tender.
7Remove the bay leaf from the pot.
8Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender and blend until smooth.
9Season with salt and black pepper to taste.
10Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 26g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 5g

📝Notes

For a creamier texture, stir in 1/4 cup of heavy cream or coconut milk after blending. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Vegetable Tomato Soup Works

This vegetable tomato soup recipe has been a staple in our household for years – we love its simplicity and versatility. One of our favorite things about this recipe is that it’s incredibly easy to customize based on what ingredients you have on hand.

Need something hearty? Add more potatoes or sweet potatoes!

Want something lighter? Use less broth or add some extra veggies like spinach or kale!

We also appreciate that it makes great leftovers – perfect for busy weeknights when we need something quick and easy but still nourishing. Plus, as mentioned earlier, it freezes beautifully so we can enjoy it throughout the year.

❓ Frequently Asked Questions About Vegetable Tomato Soup

Q: What type of vegetables should I use in this recipe?

A: You can use any combination of vegetables you like, but some popular options include carrots, zucchini, bell peppers, onions, garlic, potatoes, and mushrooms. Feel free to get creative and add your favorite veggies to make the soup your own.

Q: Can I use canned tomatoes instead of fresh?

A: While canned tomatoes are convenient and work well in a pinch, using fresh tomatoes will give your soup a brighter flavor and texture. If you do choose to use canned tomatoes, be sure to drain them well before adding them to avoid excess liquid.

Q: How long does this soup take to make?

A: This soup is relatively quick to prepare – you can have it ready in about 30 minutes – but you can also simmer it for longer if you prefer a thicker broth or want to let the flavors meld together.

Q: Can I customize this recipe with my own spices?

A: Absolutely! This soup is a great canvas for your personal flavor preferences. Try adding different herbs like basil or oregano for an Italian twist or experiment with spices like cumin or paprika for added depth.

Q: What if I don’t have any fresh herbs on hand?

A: You can easily substitute dried herbs for fresh ones in this recipe. Just be sure to adjust the amount according to package instructions – dried herbs are typically more concentrated than their fresh counterparts.

Q: Can I store leftovers in the fridge or freezer?

A: Yes! Vegetable tomato soup makes great leftovers that can be refrigerated for up to three days or frozen for up to three months.

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